Ouzi
The Quirky Foodster Team
Ingredients
- Whole Lamb shoulder or leg (2-3 kg / 4.4-6.6 lb) — 1
- Baharat spice blend — 3 tbsp
- Vegetable oil — 2 tbsp
- Garlic, crushed — 4 cloves
- Salt, — to taste
- Basmati rice, rinsed and soaked 30 minutes — 800 g (4 cups)
- Onions, chopped — 2
- Stock — 1.5 L (6 cups)
- Mixed nuts, toasted — 100 g (2/3 cup)
- Raisins — 100 g (2/3 cup)
- Cinnamon Stick — 1
- Cardamom Pods — 4
Method
- Rub the lamb generously with Baharat, oil, garlic and salt; marinate for at least 2 hours, or overnight.
- Preheat the oven to 150°C (300°F).
- Place the lamb in a roasting pan, cover tightly with foil, and roast for 3.5-4 hours until very tender and falling off the bone.
- In the last hour, sauté the onions in a large pot until softened.
- Add the drained rice, stock, cinnamon and cardamom.
- Simmer covered for 18-20 minutes until the rice is tender.
- Spread the spiced rice on a large serving platter.
- Place the whole roasted lamb on top of the rice.
- Garnish with toasted nuts and raisins before serving to the gathered celebration.
Introduction: A whole roasted lamb served over spiced rice, the centrepiece of Saudi Eid celebrations.
Cultural Background: Ouzi is a grand celebratory dish, a whole lamb slow-roasted until falling-apart tender and served atop a generous bed of spiced rice, traditionally prepared for Eid and other major family celebrations.
Tips: Cook the lamb low and slow, tightly covered, for the most tender, celebratory result. Prepare the rice while the lamb finishes roasting so both are hot and ready together.
Variations: Use a whole young goat instead of lamb for a traditional regional variation; add dried lime to the rice for extra tang.
Storage: Store leftover lamb and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the rice gently in a covered pan with a splash of stock; reheat lamb pieces in a covered dish in a low oven.
Nutrition: Approx. 620 kcal, 38 g protein, 55 g carbohydrate, 28 g fat per serving.
FAQs:
Q: Is ouzi difficult to prepare?
A: It requires patience for the long, slow roasting, but the technique itself is straightforward and well worth the effort for celebrations.
Q: When is ouzi traditionally served?
A: It is a centrepiece dish for Eid al-Fitr, Eid al-Adha, weddings and other major family celebrations.
- Whole Lamb shoulder or leg (2-3 kg / 4.4-6.6 lb) — 1
- Baharat spice blend — 3 tbsp
- Vegetable oil — 2 tbsp
- Garlic, crushed — 4 cloves
- Salt, — to taste
- Basmati rice, rinsed and soaked 30 minutes — 800 g (4 cups)
- Onions, chopped — 2
- Stock — 1.5 L (6 cups)
- Mixed nuts, toasted — 100 g (2/3 cup)
- Raisins — 100 g (2/3 cup)
- Cinnamon Stick — 1
- Cardamom Pods — 4
Please log in to leave a comment.